Plăcintă cu brânză (Romanian cheese pie)

Name: Plăcintă cu brânză (Romanian cheese pie)
Ingredients: 180 g flour; 240 g semolina; 5 g baking powder; 300 ml oil; 300 ml milk; 4 eggs; 1/2 teaspoon fine salt; 1/4 teaspoon ground pepper; 500 g feta or telemea cheese

Appetizers - Plăcintă cu brânză (Romanian cheese pie) by Viviana M. - Recipia

Plăcintă cu brânză (Romanian cheese pie) bakes for 30 minutes at 200°C and stays soft in the middle, with a browned top. Flour and semolina bind the milk, eggs and pieces of feta or telemea into a savory pie with a slightly grainy center. I taste the telemea before adding salt, since some pieces are much saltier than others. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Servings: 8. About 720 kcal and 19 g protein per serving.

Ingredients

180 g flour
240 g semolina
5 g baking powder
300 ml oil
300 ml milk
4 eggs
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
500 g feta or telemea cheese

Preparation

1. Sift the flour, semolina and baking powder into a deep bowl until the mixture is light and airy. 2. In another bowl, beat the eggs with the milk and oil. Add 1/2 teaspoon salt and 1/4 teaspoon ground pepper, then mix until the liquids are combined. 3. Pour the dry mixture into the liquid mixture and stir well until smooth. 4. Crumble the cheese by hand and fold it in gently. The pieces should remain visible in the batter. 5. Pour the mixture into an ungreased, unlined baking pan. Bake at 200°C for 30 minutes, until the top is browned.

Notes

Serve with a cold tomato and cucumber salad. Keep the pie covered in the refrigerator for no more than 3 days. The slices can also be eaten cold. Feta stays firmer, while telemea varies in moisture, so choose a piece that crumbles easily without releasing whey. If the cheese has been stored in brine and seems watery, leave it to drain well before crumbling, since extra liquid can leave the middle gummy. The pie contains gluten, dairy and eggs.